Coconut Cheesecake with Mango Sauce
Are you a coconut lover?
If you are this is one of those “must try” recipes!
Toasted coconut sits on top of this coconut cheesecake.
Even the crust has some coconut.
These are the INGREDIENTS You will need:
Graham Coconut Crust
- 11 whole graham crackers (to yield about 1 1/3 cups crumbs)
- 4 TBS (1/2 stick) unsalted butter, melted
- 1/3 cup sweetened flaked coconut
- 1 tsp pure coconut extract
- 1/8 tsp salt
Coconut Filling
- 1 cup cream of coconut
- 1 envelope unflavored gelatin
- 16 oz Cream cheese, softened and cut into 1-inch chunks
- 1/2 cup heavy cream, chilled
- 1 tsp pure coconut extract
- 1 tsp pure vanilla extract
Topping
- 1/4 cup toasted coconut to taste
Mango Sauce
- 14 oz One bag frozen mango puree, thawed
- 2 TBS confectioners’ sugar
- 1 TBS dark rum
These are the INSTRUCTIONS For preparations:
Graham Coconut Crust
- Preheat the oven to 350°F. Place the graham crackers in the work bowl of a food processor and process until finely ground. Combine the crumbs, butter, coconut, coconut extract, and salt in a medium-size mixing bowl and stir until moistened.
- Press the mixture evenly across the bottom and about 1 inch up the sides of a 9-inch springform pan, packing it tightly with your fingertips so it is even and compacted. Bake until crisp, 6 to 8 minutes. Let cool completely. (The crust may be wrapped in plastic wrap and frozen for up to 1 month.)
Coconut Filling
- Place 1/2 cup of the cream of coconut in a small heatproof bowl, sprinkle the gelatin on top, and let soften for 5 minutes. Put 1 inch of water in a small saucepan and bring to a bare simmer. Place the bowl over the simmering water and heat, whisking constantly, just until the gelatin melts, 30 seconds to 1 minute.
- In a large bowl, using an electric mixer, beat the heavy cream until soft peaks form. Beat in the cream cheese and the remaining 1/2 cup cream of coconut until the mixture is almost smooth (a few small lumps are okay), 1 minute more. Stir in the coconut extract and vanilla extract. With the mixer running, pour in the liquefied gelatin. Continue to beat until the mixture is light and smooth, 2 to 3 minutes.
- Scrape the filling into the prepared crust, smoothing the top with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days.
Mango Sauce
- Push the mango puree through a fine-mesh strainer to remove any strings or tough fibers. Stir in the confectioners’ sugar and rum. (You may refrigerate the sauce in an airtight container for up to 3 days.)
Serve
- Release the sides of the pan from the cheesecake. Top with toasted coconut. Drizzle Mango Sauce on dessert plates and then place a slice of cake over the sauce on each plate. Serve immediately.
This isn’t your normal chewy coconut. The mango sauce softens the coconut. It adds just the right amount of sweetness to this cheesecake.
The baking process toasts your coconut making the texture exactly what you are expecting.
You will love it! And there is even coconut in the crust. This cheesecake truly does bring the tastes of a tropical island to your table! Enjoy!
This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.
Coconut Cheesecake with Mango Sauce
The tropical tastes of coconut and mango make this cheesecake different than any you have tasted!
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Adjust Servings: 10 Slices
Calories: 460kcal
Ingredients
Graham Coconut Crust
- 11 whole graham crackers (to yield about 1 1/3 cups crumbs)
- 4 TBS (1/2 stick) unsalted butter, melted
- 1/3 cup sweetened flaked coconut
- 1 tsp pure coconut extract
- 1/8 tsp salt
Coconut Filling
- 1 cup cream of coconut
- 1 envelope unflavored gelatin
- 16 oz Cream cheese, softened and cut into 1-inch chunks
- 1/2 cup heavy cream, chilled
- 1 tsp pure coconut extract
- 1 tsp pure vanilla extract
Topping
- 1/4 cup toasted coconut to taste
Mango Sauce
- 14 oz One bag frozen mango puree, thawed
- 2 TBS confectioners' sugar
- 1 TBS dark rum
Instructions
Graham Coconut Crust
- Preheat the oven to 350°F. Place the graham crackers in the work bowl of a food processor and process until finely ground. Combine the crumbs, butter, coconut, coconut extract, and salt in a medium-size mixing bowl and stir until moistened.
- Press the mixture evenly across the bottom and about 1 inch up the sides of a 9-inch springform pan, packing it tightly with your fingertips so it is even and compacted. Bake until crisp, 6 to 8 minutes. Let cool completely. (The crust may be wrapped in plastic wrap and frozen for up to 1 month.)
Coconut Filling
- Place 1/2 cup of the cream of coconut in a small heatproof bowl, sprinkle the gelatin on top, and let soften for 5 minutes. Put 1 inch of water in a small saucepan and bring to a bare simmer. Place the bowl over the simmering water and heat, whisking constantly, just until the gelatin melts, 30 seconds to 1 minute.
- In a large bowl, using an electric mixer, beat the heavy cream until soft peaks form. Beat in the cream cheese and the remaining 1/2 cup cream of coconut until the mixture is almost smooth (a few small lumps are okay), 1 minute more. Stir in the coconut extract and vanilla extract. With the mixer running, pour in the liquefied gelatin. Continue to beat until the mixture is light and smooth, 2 to 3 minutes.
- Scrape the filling into the prepared crust, smoothing the top with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days.
Mango Sauce
- Push the mango puree through a fine-mesh strainer to remove any strings or tough fibers. Stir in the confectioners' sugar and rum. (You may refrigerate the sauce in an airtight container for up to 3 days.)
Serve
- Release the sides of the pan from the cheesecake. Top with toasted coconut. Drizzle Mango Sauce on dessert plates and then place a slice of cake over the sauce on each plate. Serve immediately.
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Notes
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Nutrition
Serving: 1Piece | Calories: 460kcal (23%) | Carbohydrates: 39g (13%) | Protein: 5g (10%) | Fat: 32g (49%) | Saturated Fat: 29g (145%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 78mg (26%) | Sodium: 291mg (12%) | Fiber: 2g (8%)
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
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I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs.
Pinned! Thank you for sharing this at Handmade & Otherwise Link Up this week!
Thank you Katy for the pin. And for hosting the party. Enjoy your week!
What a delicious pie, we will love it! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Thank you Miz Helen. When I found this flavor combo I knew it would soon be in a cheesecake! Enjoy your week.
OK, Marilyn, here’s a little secret about me: I can’t resist ANYTHING with coconut in it (and cheesecake and mango sauce to boot? wow!)
Thanks for sharing this with us at Inspire Me Monday at Create With Joy – congrats for being one of our Featured Guests this week! xoxo
Thank you for the feature! Whoo hoo! I hit the trifecta!! I am so glad I could send you a recipe that you are sure to love. I do hope you try to make this. It is SO easy you wont believe it. Let me know if you do. Enjoy!
Love all of those delicious coconut flavors! Thanks for sharing with us at The Blogger’s Pit Stop!
Thank you Roseann. The cheesecake is really different from so many others. Enjoy your week!
This looks delicious! We would love if you would share at our weekly link-up party Handmade & Otherwise (Fridays 8am-Mondays 8pm). http://petalspiesandotherwise.com/category/handmade-otherwise/
Thank you for the invitation Katy! I will be over later to join the party. I have also added you to my party directory and my link schedule so I wont miss it! Have a great week.
Coconut + mango = Heaven! This looks so yummy, and it’s so different from traditional recipes I’ve seen, Marilyn. Thanks for sharing at Tuesday Turn About!
I am glad you like it Crissy! It truly does bring a great flavor to the cheesecake. Enjoy your week!
well this sounds rather divine! I could go for a slice right now! I love anything coconut, so I am pinning this for later…hopefully not too much later….haha have a great weekend
I am glad you like this cheesecake Mary. It is truly a whole new twist to the dessert. I just had to make it when I found the recipe. Let me know if you try it. Enjoy your week!
Marilyn, this looks so good! Here I am trying to eat “clean” and healthy! BUT, there are opportunities for indulging and I have shared this over on my Facebook Group, Chloe’s Kitchen! That way I will know where it is when I need it!!
Thank you Chloe. This is truly indulging but a tiny piece wont be bad. Will it? When you get the opportunity to bend a little you do need to try it. Thanks for all the social love! Enjoy your week!
Thank you for sharing this recipe. I don’t know how you come up with all of these different combinations. It must be a God-given talent and you are certainly putting it to good use. TFS and have a blessed week.
Thanks Clearissa. I watch a lot of cooking shows, read cookbooks and have worked as a caterer. So I guess osmosis! I also use up leftovers. LOL. I have had plenty of fails though too. But I dont admit that. Enjoy your week!
yummy! Thank you so much for all your amazing recipes, you never disappoints.
Thank you so much! I am glad you like my recipes. Have an awesome week!
Wow! This reminds me of a Cheesecake Factory cheesecake. It also reminds me of a Key Lime flavored one that uses coconut cookie bars in the crust that I’ve made before. (By the way, I featured your Avocado Breakfast Bake today at You’re the Star.)
Thank you for the feature. You made my day. I have a key lime cheesecake but your coconut cookie bar crust sounds so delicious. I am going to have to look that up! Enjoy your week!
Oh I haven’t blogged about it. But I could find the recipe and send it to you.
Marilyn,
This looks so good and I LOVE cheesecake!! Thanks so much for stopping by!!
Hugs,
Debbie
Thank you Debbie for the kind words! Have a wonderful weekend!